Chicken Enchiladas

I learned this wonderful dish from Lena, who has posted about it on her blog here. She served it as part of a cheesy buffet, with loaded potato skins, nachos dripping with cheese and chicken wings with a blue cheese dip - all things cheese! I was completely stuffed, but I knew I had to try the enchiladas at home. I finally did the other night and I have to say, they're so good. Easy to make too - and very filling. Two will definitely suffice per person - if you're hungry.

I used a rotisserie chicken from the supermarket - go ahead and roast your own if you feel up to it, that's up to you.

Chicken Enchiladas
serves 4

1 cooked chicken
1 yellow onion
1 red chili
200 g cream cheese
300 g grated cheese, preferrably fairly sharp.
100 ml water
tomatoes - 2-3 large ones, or a handful of cherry tomatoes
8 wheat tortillas
200 ml cream (single cream is ok)
olive oil



Preheat the oven to 200°C. Cut the chicken meat into smaller pieces. Finely chop the onion and chili, and fry them in some olive oil until softened. I use a sauteuse pan, but you could use any heavy-bottomed saucepan or small frying pan. Add the cream cheese and let it melt, gradually adding the water and stirring all the time. When it's properly melted, add half of the grated cheese, and all of the chicken. Remove from heat.

Dice the tomatoes. Divide the chicken mixture and tomatoes on the tortillas. Roll them up and place in an oven-proof dish, seam-side down. They should fit quite snugly in the dish. Pour in the cream, and scatter the remaining grated cheese on top. Bake for about 15 minutes, until the cheese is golden and everything is bubbling. Serve with salsa, sour cream and guacamole.

Recipe in Swedish:
Enchiladas med kyckling